We often like to bake and eat sugar cookies.  For the Christmas season, we always use cookie cutters in various holiday shapes.  But for those times when I want cookies in a short amount of time, then these are perfect.  They are soft, chewy and so delicious. They melt in your mouth.   

Ingredients

3/4 cup plus 2 Tbs. granulated sugar
4 oz. (1/2 cup) soft or room temperature butter 
1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

Directions:

Preheat your oven to  350° F.  Lightly spray a cookie sheet or line the cookie sheet with parchment paper.

Combine flour, baking powder and baking soda in a small bowl.  Set aside while you cream the wet ingredients together.

Cream the sugar, butter, and shortening on medium speed until it is light and fluffy.  Scrape down the sides and bottom of the bowl.

 Beat in one egg.

Add corn syrup and vanilla.  Beat the mixture on medium speed for 1 minute.

Set the mixer speed to slow or stir and add the dry ingredients.  Mix to combine. 

Scoop up some dough and roll it between your hands.  I make my dough balls about the size of a walnut, but you can make them into 1-oz balls. The dough ball should be about the size of a walnut.   Roll the balls in granulated sugar. 

Place the cookies on cookie sheets, spacing them 2 inches apart. 

 Bake one sheet at a time until the edges are golden and the tops are cracked. The baking time varies.  For small cookies, bake 6 to 8 minutes.  If you make the larger ones, bake 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Variations:

I often use all butter instead of the shortening. 

Roll the dough balls in course sanding sugar for rolling instead of granulated sugar.

Add a 1.2 t. salt if you use unsalted butter